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Table 3 Tolerance of L. lactis subsp. lactis Lac3 to pH 2.5 and 7.0

From: Whole-genome sequence analysis and probiotic characteristics of Lactococcus lactis Subsp. lactis strain Lac3 isolated from traditional fermented buffalo milk (Dadih)

pH

Viable cells (Log10 CFU/mL)

Time (h)

0

1

2

2.5

8.39 ± 0.56

8.32 ± 0.56

7.50 ± 0.30

7.0

7.88 ± 0.13

8.07 ± 0.28

7.95 ± 0.10